Mother's day Recipe: Wild Alaska Pacific Cod With Chorizo

Simply sweat onion and garlic before adding chorizo and Mediterranean vegetables until browned. Combine with rice, saffron and paprika and stir in white wine and stock. Place cod loins on top of rice and top with saffron. Cover and cook for 20-30 minutes before serving with coriander, spring onion, pistachios and lemon juice.

Swimming wild throughout the Gulf of Alaska, Bering Sea and Aleutian islands, wild Alaska Pacific cod is one of the most popular North Pacific groundfish.

With its slightly sweet flavour, moist and firm texture, wild Alaska Pacific cod is suitable for most cooking methods - roasting, poaching, light frying or deep frying for fish and chips, and is also perfectly complemented by a wide array of sauces, herbs, spices and coatings.

All Alaska Seafood is wild and sustainable, responsibly managed for continuing abundance. Alaska seafood is high in protein and calcium and low in cholesterol. It is also a source of Omega-3 oils.

Sweat the onion and garlic in olive oil until translucent, then add the chorizo.

Cook for a further minute to release the oils from the chorizo, then add the peppers, aubergine, courgette and sun blushed tomatoes

Once the vegetables have started to brown and soften, add the rice, a little saffron and paprika.

Stir and then add in white wine and stock. Season well with salt and black pepper

Sit the cod on top of the rice and top each with a little saffron

Cover and cook on the hob for 20-30minutes until the rice and cod are cooked

Serve with plenty of coriander, spring onion and pistachios and squeeze over a little lemon juice.

CREDIT: Alaska Seafood Marketing InstitutePhotography: Steve Lee

Recipe and Food Styling: Jocelyn Barker

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